This Banana Bread with Pecans and Chocolate Chips is a moist and flavorful treat, perfect for breakfast, dessert, or a snack. Made with ripe bananas, a touch of cinnamon, and crunchy pecans or chocolate chips, this banana bread is incredibly easy to make and will fill your home with a wonderful aroma.

Why You’ll Love This Recipe

This banana bread is the ultimate comfort food, with its rich flavor, soft texture, and sweet, nutty crunch. The combination of ripe bananas, sour cream, and a hint of cinnamon makes this loaf incredibly moist, while the pecans or chocolate chips add a satisfying crunch and extra sweetness. Whether you’re enjoying it warm out of the oven or toasted with a bit of butter, it’s sure to be a hit with everyone!

Banana Bread with Pecans and Chocolate Chips Recipe

Ingredients

2 cups all-purpose flour (spooned & leveled)
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter (room temperature)
¾ cup firmly packed brown sugar
2 large eggs (room temperature)
⅓ cup sour cream or plain yogurt (room temperature)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon vanilla extract
¾ cup chopped pecans, walnuts, or chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and brown sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the Eggs and Sour Cream:
Add the eggs, one at a time, beating well after each addition. Mix in the sour cream (or yogurt) and vanilla extract until smooth.
Add the Bananas:
Stir in the mashed bananas until fully incorporated.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the Nuts or Chocolate Chips:
Gently fold in the chopped pecans, walnuts, or chocolate chips (if using).
Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Cool and Serve:
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once fully cooled.

Servings and Timing

Servings: 8-10
Prep Time: 10 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 10 minutes

Variations

Nut-Free: Omit the pecans or walnuts, or substitute with sunflower seeds for a crunchier texture.
Vegan Option: Replace the butter with coconut oil and the eggs with flax eggs or chia eggs. Use dairy-free yogurt for a vegan version.
Spices: Add a pinch of ground ginger or nutmeg for extra warmth and flavor.
Banana-Chocolate Swirl: For a chocolatey twist, swirl in some melted chocolate chips into the batter before baking.

Storage/Reheating

Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days.
Freezing: To freeze, wrap the cooled banana bread in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: To reheat, slice and warm individual pieces in the microwave for 15-20 seconds or toast for a crisp finish.

FAQs

1. Can I use frozen bananas?

Yes! If you have frozen bananas, just thaw them and mash them up. They work great in banana bread.

2. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. Keep in mind, the texture will be denser and heartier.

3. Can I use less sugar in this recipe?

Yes, you can reduce the sugar by about ¼ cup if you prefer a less sweet banana bread. Keep in mind that the brown sugar contributes to the moisture.

4. How do I make the banana bread extra moist?

Make sure to use ripe bananas for the best moisture and flavor. Sour cream or yogurt also helps add moisture to the bread.

5. Can I make mini loaves instead of one large loaf?

Yes, you can make mini loaves! Divide the batter between two 5×3-inch mini loaf pans and bake for about 40-45 minutes, checking for doneness with a toothpick.

6. Can I add more mix-ins like dried fruit or seeds?

Yes, you can customize your banana bread with dried cranberries, raisins, or pumpkin seeds. Just be sure to fold them in gently.

7. Can I make this recipe without eggs?

Yes, substitute with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg substitute like chia seeds.

8. How do I know when the banana bread is done?

Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean with a few moist crumbs, it’s done. If the toothpick is covered in wet batter, bake for a few more minutes.

9. Can I use a different fat instead of butter?

Yes, you can substitute butter with coconut oil or vegetable oil, though the texture and flavor might vary slightly.

10. How do I make sure the banana bread doesn’t sink in the middle?

Make sure to mix the batter just until combined—overmixing can cause the bread to sink. Also, ensure your oven is fully preheated and not overcrowded to allow for even baking.

Conclusion

This Banana Bread with Pecans and Chocolate Chips is the perfect treat for any occasion. Moist, flavorful, and full of ripe banana goodness, it’s easy to make and irresistible to eat. Whether you enjoy it with your morning coffee or as an afternoon snack, this banana bread is sure to become a family favorite!